Kale Caesar Salad - alive magazine

Name: Kale Caesar Salad - alive magazine
Ingredients: 1 large bunch curly kale; 2 tsp (10 mL) + 1 Tbsp (15 mL) + 1/4 cup (60 mL) extra-virgin olive oil or camelina oil; 4 slices pumpernickel bread; 1 large free-range egg yolk; 4 oil-packed anchovy fillets, rinsed; 2 garlic cloves, chopped; 1 tsp (5 mL) Dijon mustard; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) red chili flakes (optional); Juice of 1/2 lemon

www.alive.com

This menu staple is known for its soupy dressing and highly processed croutons. Here, we’ve swapped out romaine lettuce for nutrient-dense kale and elevated the…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 large bunch curly kale
2 tsp (10 mL) + 1 Tbsp (15 mL) + 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
4 slices pumpernickel bread
1 large free-range egg yolk
4 oil-packed anchovy fillets, rinsed
2 garlic cloves, chopped
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) red chili flakes (optional)
Juice of 1/2 lemon